Côte De Boeuf Et Galettes De Pommes De Terre Recipe
Recipe information
Make Côte De Boeuf Et Galettes De Pommes De Terre in just 2h . Bone-in Rib Eye with Potato Galette and Bordelaise Sauce (1KG)
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Ingredients
Côte de boeuf (Bone-in rib eye)
Potato galettes
Sauce Bordelaise
Finishing & plating
Côte de boeuf (Bone-in rib eye)
1. Bring to room temperature & season
Remove the 1 kg côte de boeuf from the refrigerator 45–60 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels. Generously season all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.
2. Preheat oven and pan
Preheat the oven to 180°C (350°F). Place a heavy, ovenproof skillet (cast iron preferred) on the stovetop over high heat and add 2 tbs neutral oil; heat until just smoking.
3. Sear the steak
Place the côte de boeuf fat-side down and sear without moving for 2–3 minutes until a deep brown crust forms. Sear the other large surfaces (top, bottom and sides) 1–2 minutes each to develop color.
4. Finish in oven with aromatics
Add 2 tbs unsalted butter, 3 thyme sprigs and 2 smashed garlic cloves to the pan. Spoon the melted butter over the roast for 30 seconds, then transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part (away from the bone) reads 52°C (125°F) for medium-rare — about 18–30 minutes depending on thickness. For medium, target 57°C (135°F).
5. Rest the meat
Remove the skillet from the oven and transfer the côte de boeuf to a cutting board. Tent loosely with foil and let rest 12–15 minutes (resting will carry the temperature up a few degrees). If desired, add 10 g extra butter on top to melt while resting.
6. Slice
Carve the côte de boeuf against the grain into thick slices, keeping the bone intact on the serving platter. Keep warm while preparing final plating.
Potato galettes
7. Prepare potatoes
Preheat oven to 200°C (390°F). Using a mandoline or sharp knife, slice peeled potatoes very thinly (about 1.5 mm / 1/16 inch). Place slices in a bowl of cold water and rinse to remove excess starch, then drain and pat mostly dry between clean kitchen towels or paper towels.
8. Layer and season
In a mixing bowl, combine 60 g melted butter, 2 tbs neutral oil, 1 tsp fine sea salt, 1/2 tsp black pepper and 1 tsp chopped thyme. Toss the potato slices gently to coat. If using, mix in 50 g grated Gruyère or Comté so cheese is distributed between layers.
9. Assemble galettes
Heat a large (about 10–12 inch / 25–30 cm) ovenproof nonstick or well-seasoned cast-iron skillet over medium heat and add a thin film of butter or oil. Arrange a single layer of potato slices in a tight, overlapping circular pattern, slightly shingling each slice. Brush or spoon a little of the butter-oil mixture over the assembled first layer. Repeat layering until all slices are used, pressing down gently to compact. Brush the top with remaining butter mixture.
10. Cook and crisp
Cook on the stovetop over medium heat 6–8 minutes until the bottom is golden and set. Transfer the skillet to the preheated 200°C oven and bake 25–30 minutes until potatoes are tender through and the top and edges are golden. If not fully crisp on bottom, invert onto a plate and slide back into the skillet to crisp briefly on stovetop 1–2 minutes.
11. Portion
Remove from oven and let rest 5 minutes. Use a round cutter or sharp knife to cut galette into 4 portions to serve alongside the beef.
Sauce Bordelaise
12. Reduce wine with shallots
While the galette cooks, combine 200 ml dry red wine and 2 tbsp finely minced shallots in a small saucepan over medium-high heat. Add 1 thyme sprig and 1 bay leaf. Bring to a vigorous simmer and reduce until about 30–40 ml of liquid remain (reduction to roughly one-eighth) — about 12–15 minutes. Strain out solids and discard.
13. Add demi-glace and reduce
Return the reduced wine to low heat, add 250 ml beef demi-glace (or strong beef stock) and simmer gently until the sauce coats the back of a spoon and is slightly thickened — about 6–8 minutes. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
14. Mount with butter
Remove from heat. Whisk in 30 g cold cubed unsalted butter, a few cubes at a time, whisking constantly to emulsify and glossy the sauce. Keep warm and hold on very low heat or a warm spot until serving. If sauce separates, remove from heat and whisk in a teaspoon of warm water to bring back together.
Finishing & plating
15. Plate and garnish
Place one portion of potato galette on each plate. Arrange sliced côte de boeuf alongside or leaning against the bone. Spoon 2–3 tbs of warm Bordelaise sauce over the meat and a little on the plate. Sprinkle 1 tbsp chopped fresh parsley over the sauce and meat for color. Serve immediately.
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